Best New Restaurants of 2008

233 Cardinal Medeiros Ave, Cambridge, MA 02141 (map)

For what it lacks in size (a slip of a bar with a perpetually full dining room), it makes up tenfold in French southern cuisine, hospitable warmth and possibly the best deviled eggs of all time. A backwoods-sassy drink list and addictive spins on grits and catfish draw eaters from all corners to this otherwise quiet sprawl of Cambridge.

215 Charles St, Boston, MA 02114 (map)

Lydia Shire, one of Boston's most beloved chefs, doesn't quit with her newest dazzling project. Despite its location in the infinitely trendy Liberty Hotel, the food served in this former jail (now sleek comfortable Italian eatery) is pure soul, from the menu of tantalizing breads to homey dishes and pizzas. A perch along the mozzarella bar? Priceless.

700 Harrison Ave, Boston, MA 02118 (map)

In a tucked-away-yet-proximate location on the far-reaching but expanding corner of the South End, Estragon taps the jamon-centric passion of co-owner Julio de Haro (formerly of Taberna de Haro) for an authentic taste of Spanish tapas. From crowd-pleasing crispy paprika chickpeas to fleshy cod cheeks and handcut slices of transformative Iberico, the food and drink goes down easy among Art Deco touches and fanciful lounge furniture.

10 Bosworth St, Boston, MA 02108 (map)

Originally opened in 1885 and weathered through the eras of prohibition and various stages of ownership, Marliave has re-opened with aplomb under the chef/owner Scott Herritt of Grotto. Three tiers of goodness, from the itsy-bitsy street level oyster bar to the casual bar bistro to the meticulously gourmet top floor, are anchored by solid service, vintage cocktails and charming vestiges from the building's original architecture.

69 Prince St, Boston, MA 02113 (map)

Think of the courage that raw food cult figure Alissa Cohen possessed to open Boston's first raw restaurant, in guanciale-friendly North End. But the concept of avant-garde organic, locally-grown vegan and raw dishes--like star anise-crusted papaya steak or spicy raw cacao and hemp seed torte with lavender blue gelato --feeds a niche and artfully challenges everyone's boundaries of creation and consumption.